"Even with lighter ingredients like chicken bouillon and Parmesan cheese, this is a comforting potato dish," shares Tamie Foley of Pasadena, California.
INGREDIENTS
* 6 medium potatoes, peeled and thinly sliced * 3 cups water * 4 reduced-sodium chicken bouillon cubes * 1 garlic clove, minced * 1/2 cup grated Parmesan cheese * Minced fresh parsley, optional
SERVINGS 6 CATEGORY Low Fat METHOD Baked PREP 15 min. COOK 75 min. TOTAL 90 min.
DIRECTIONS
Place potatoes in a greased 2-qt. baking dish that has been coated with nonstick cooking spray. In a saucepan, heat water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: One 1/2-cup serving equals 175 calories, 3 g fat (0 saturated fat), 7 mg cholesterol, 168 mg sodium, 32 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
